Easy Creamy Chicken Enchilada Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a delicious, warm, creamy soup that calls for little prep time and little cook time. Great for when you need a warm meal fast. I usually use John Soules pre-cooked chicken fajita meat, but the site would not recognize it, so I had to change it to something similar. You can also use 1 can of Rotel instead of 2 if you don't like things too spicy. Ingredients:
1 (8 ounce) bag tyson fajita chicken strips, cubed |
1 lb velveeta cheese, cubed |
2 (10 3/4 ounce) cans cream of chicken soup |
1 (15 ounce) can chicken broth |
1 (15 ounce) can ranch style beans |
1 (15 ounce) can black beans |
1 (15 ounce) can mexicorn |
2 (10 ounce) cans rotel |
salt |
garlic powder |
cumin |
Directions:
1. Mix first four ingredients in a pot over low heat, stirring regularly.
2. Add canned ingredients and keep heating until Velveeta is melted and all ingredients are heated through.
3. Add salt, garlic powder, cumin to taste.
4. Possible garnishes include tortilla chips, shredded cheese, sour cream, or hot sauce.
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